Grilling this spring? Try these tips:
- Clean your grill. First rub the grate with a ball of aluminum foil. Turn it to high and burn off any remaining food residue.
- If your grill is prone to sticking, oil your grill when cool.
- Make sure your grill is hot when you place your meat on it to sear the juices into the meat.
- Pre-season steaks either with a marinade or with salt and pepper. Soak meat in marinade per cooking instructions (usually several hours), or for a steak, pat dry, season with salt and rest at room temperature for 30 minutes before cooking to absorb the flavors. Use about 1 ½ teaspoon kosher salt for 1 pound of meat.
- When forming hamburgers, shape about 3/4th inch thick, slightly thinner in the middle, to allow for swelling.
- To get a seared crust, pat marinated meat dry before cooking.
No matter the season, more and more of us are cooking outdoors. During the warm summer months outdoor cooking and dining are even more popular. Here are some steps you can take to stay healthy and reduce your risk of illness during the summer months.
When meat and other protein foods are cooked at high temperatures, chemical compounds can form that are believed to increase risk of some types of cancer. To decrease formation of these compounds use a lower flame on your grill, trim away fat on meats to avoid flare-ups and marinate meat prior to cooking.
So all that summertime grillin’ and chillin’ by the barbeque has left your outdoor grill a bit grimy? No worries. Our seasoned chef, catering guru and co-founder of Dream Dinners, Stephanie Allen, offers these easy steps to cleaning your barbeque before each use.
“Our family loves to cook outside, so this is important to do and keeps the grill safe between big cleanings.”
- Turn the heat on high, leave the lid closed for 5 minutes.
- Take a 12-14 inch piece of aluminum foil and make a loose ball, baseball size.
- Turn off the heat, and after the grill has cooled a bit, but while it’s still warm, rub the grate with the aluminum foil ball to clean.
- Follow with a warm watery and soapy paper towel. Wipe the walls too.
- Empty cabinet or trays at the bottom of any ash or debris.
Sun. Fun. Take. Bake. Or toast over a campfire. Whether you head to the lake, the beach, or the wilderness, wherever your plans take you this year, there is one sandwich that needs to ride shotgun. Why? Because it’s perfect! Perfect for breakfast. Perfect for brunch. Perfect for lunch or dinner. And, because there is nothing else like it on the planet in terms of ingredients, you look like a rockstar compared to those chain sandwich shops.
You can bake this in an oven, or on the grill, which is something that we don’t often talk about-but its true. The flavor is fantastic. We’re talking about the
We know. It’s hard to believe our kids are graduating. Some from pre-school, some from elementary school, high school or even college.
Here are some ideas to make the most of the time you have with them. In fact, many of our dinners double as the perfect appetizer for feeding the crowd during any graduation party.
- Love finger food: Try the BBQ Chip Chicken Tenders with Dipping Sauce. If you like barbecue potato chips, these are perfect for kids of any age. The ranch dipping sauce carries a little kick.
Every dad loves grilling! Order our Bacon and Bleu Flank Steak for a great family way to spoil dad with a big man-style savory steak. Our secret? It’s loaded with BACON.
When you put bacon & bleu cheese flavors together, with mushrooms and red peppers and pile them on our delicious flank steak, its restaurant quality at its finest. Serve it with some of our delicious side dishes this month. Available on the May menu.
Summer is around the corner which means it’s time to fire up the barbecue! Several items on the May menu are perfect for the grill!
- Sonoma Grill Steaks. Kid friendly for family dinners and has been a long time customer favorite.
- Gorgonzola Cheese Burgers. Great for the backyard grill, party or picnic by the beach. These are perfect for a cabin getaway too. And, they are now served with Parmesan Garlic Steak Fries!
Father’s day is June 17th this year and the perfect Father’s day dinner is ready for you to make at Dream Dinners! Dads like to BBQ and you can have it all ready for them.
From our May menu you could serve: Gorgonzola Cheese Burgers with Sweet Potato Fries and Smoky Bacon Wrapped Turkey Medallions. From our June menu we have Italian Pomodoro Burgers and Sweet Cider BBQ Choice Cut Chicken. Pair them for larger groups.
Just add your own tossed green salad and cut up some watermelon… You’re done!
Order your Father’s Day Dream Dinners today. Just visit dreamdinners.com and find a store near you. Dinner items are available on the 2012 May and June Menus.
Great Grilling Tips from our Dream Dinners Mar Vista store
Justin’s secrets for summertime grilling. One of our guests recently asked why her steak turned out too dry, so I gave her my secret tips for perfect grilling. She wrote back, saying, “I made the dish Monday and it was great. I am keeping these tips forever and passing it onto my grandchildren.” That made me realize I should share these tips with everyone, just in time for the summer. Here’s how to insure your meat comes off the grill tasting juicy and delicious:
1. Don’t overheat! If the heat is too high or if you have the meat too close to the heat (if broiling), then the meat will dry out. It’s very important, however, to pre-heat the grill for 5-10 minutes. Then, I cook the meat over medium heat – 5 minutes or so per side.
2. Don’t flip out! Flip the meat over only once. Repeatedly turning it over causes you to lose more and more juice. Instead, time how long you cook it on each side and try to flip it only once.
3. Don’t smash it! Sure, it’s fun to use your spatula to make the steak sizzle, the flames flare, and to “force” the meat to cook. In reality, this dries out the meat. That’s why burgers at cookouts often turn out dry because the person grilling is having fun looking impressive in front of the flames. Pressing the meat down against the grill will dry it out because it forces more juice out of the meat.
4. Give it a rest! After you remove it from the grill, set the meat on a plate and cover it with aluminum foil for 5-10 minutes. If you cut into it right away, it will drain and dry out. This is especially true if you cut into it while it’s on the grill to check to see if it’s done. If you cut into it at all at anytime before you are ready to actually eat it, you will drain the juices. This is often one of the biggest culprits since you can literally watch all of the juice flow out of the beef if you cut in to check to see if it’s cooked.
How do you know when it’s done? To check “doneness”, use the fleshy part of your hand – between forefinger and thumb – as a guide instead of cutting into the meat. The firm part near your finger bones is “well-done”, the mushy webbing feels like “rare” meat, and the muscles right in the middle is “medium”. You can gently press on the meat to gauge how “cooked” it is. The firmer it is when you press on it, the more “done” it will be – and potentially drier. (Remember: Don’t press too hard, too often, or too long; just once with your finger or some tongs to gauge it – see number 3 above). Follow these tips, and you’ll be a celebrated grill master at your next cookout. Check out our summer menus – starting this month with our June selections – and you’ll find plenty of things to throw on the grill that will make you look like a true professional!